Abstract
Apart from being a good source of proteins, the majority of pulses are rich in naturally occurring micronutrients. In addition, they encompass antinutritional factors which play vital physiological and metabolic roles in human health. Due to their health benefits, these micronutrients are presently marketed as functional food ingredients. Cereal grains may protect the body against age-related diseases including cardiovascular ailments, cancers and diabetes, possibly as a result of their dietary fibre content and the presence of micronutrients in the outer layers and germ fractions of a grain. Cereals also provide minerals and vitamins such as iron, zinc, copper selenium, manganese and vitamin E, folates, phenolic acids, phytic acid, lignins, lignans and alkylresorcinols. Under in vitro and in vivo conditions, phenolic acids such as ferulic contain free-radical oxygen scavenging capacities. The antioxidant property of cereals and cereal products is enhanced during digestion and creates a favourable antioxidative atmosphere which is beneficial for the epithelium tract in the large intestine. Various processing techniques such as soaking, boiling and steeping in water may be applied to reduce the toxic factors from cereals and pulses.